Nothing but facts. The label on Bolthouse Farms Cilantro Avocado salad dressing does not lie. There’s no way you’ll wonder where the cilantro flavor is. No way will you miss that fresh avocado creaminess. There’s nothing but flavor in each and every bite of this dressing. ‘Fresh’ and ‘taste forward’ were the words that come to mind when I enjoyed this dressing over a chicken garden salad.
Super Tasty And Super Fresh
All of the dressings I’ve tried from Bolthouse Farms have been really tasty. You can find the dressings in your grocery store’s refrigerated section. They’re there because they’re fresh. No weird stuff in them either. The Bolthouse Farms Cilantro Avocado salad dressing is a perfect example of that. So go grab a few bottles and enjoy a great salad or two!
We recently spent a few days at the Dollywood DreamMore Resort and Spa. We had such a wonderful time there. From driving up, to the room, to the staff, everything was great. One of the biggest highlights was the buffet. Normally when you think buffet you think low quality food, mostly out of cans or boxes. That’s definitely not the case at the DreamMore. Everything was made from scratch and everything was out-of-this-world delicious. It was the buffet from heaven.
One of the things I loved the most at the DreamMore, interestingly enough, was the house-made dill Ranch salad dressing. It was delicious. I could’ve just drank it out of the bottle. I knew instantly that I had to make some when I got home. Now, this version is mighty good, too, but I’m pretty sure that the DreamMore version used fresh herbs (they had a nice herb garden right outside of the restaurant). Even still, this is delicious and a perfect alternative to ‘normal’ Ranch.
The Resting Time Is Not Optional
Do not be tempted to rush the 1 hour rest time that this dill Ranch salad dressing needs. Those dry herbs need time to make the dressing happy. I really love dill so I added a bit more than the recipe calls for. More dill, more better I think.
There are certainly a whole lot of homemade Thousand Island dressing recipes out on the internet and in cookbooks. They’re everywhere. But I found this one to be slightly different. The flavor is richer. It’s deeper. And it has just a little spicy kick to it. It’s different and just better than the rest. And it uses ingredients that I have on-hand. That’s a plus. Perfect on a salad, and even better on a Reuben sandwich.
Add A Little Spice. I Did.
I wasn’t shy with the hot sauce when I made this homemade Thousand Island dressing. Now, I wasn’t making spicy wing sauce, no, but I wanted to get that spiciness. So many dressings are just creamy. Or just vinegary. A little heat changes things up. But you don’t have to.
This parmesan and peppercorn ranch salad dressing kinda confused me at first. I love ranch dressing. I love peppercorn ranch dressing. And parmesan, well I put that on everything. But when I first tasted it my mouth was like ‘What are you doing to me? Everything we love in one bite?’ Yep. That’s exactly what I was doing. This dressing is a wonderful combination of all those flavors. Get ready for a happy salad! (And mouth!)
Not Creamy Smooth. But Close.
This parmesan peppercorn ranch salad dressing has parmesan in it. I know, you know that. But I’m saying it because you might expect a creamy, smooth dressing like ranch. And it is that… with a little nutty cheese added in. The cheese adds not only flavor but texture. It’s kinda different and a whole lot yummy.
Combine the Parmesan cheese, yogurt, salt, mayonnaise, pepper, green onion, and parsley in a medium bowl.
If you want the dressing thinner you'll want to add the milk, a little at a time. While whisking, slowly add some of the milk. Whisk and see if the consistency is how you want it. If you want it thinner continue adding and whisking until you've got it how you want it.
Taste and add more salt and Parmesan as desired.
Refrigerate for 1 hour or overnight before serving.
Franch dressing is proof that sometimes easy is truly best. I could’ve made some French dressing from scratch. And I could’ve made some Ranch dressing from scratch. But hey, it was a busy week night and I wanted something a little different. So out came the bottled dressings. A little stirring and boom, done. And what a delicious combination the two make! Quick fix Franch dressing is way better than just French and just Ranch dressings. The two are better together.
The Perfect Flavor Combination
I used a creamy French dressing and a buttermilk Ranch dressing when I made quick fix Franch dressing. You could also use a sweet French dressing, but to offset the sweetness you might want to then use a spicy Ranch or even a Buffalo Ranch dressing. Play with it. There’s no wrong answer here. You can’t make a bad dressing when you start with two great ones.
Welcome to my ever-growing list of what I consider to be the best subs in a tub. These great lunch dishes are easy to make and taste delicious! Plus it’s fun remaking my sub chain sandwich favorites as salads! Time to dig in!
1
Jersey Mike’s Club Sub In A Tub
Everything great is on this salad. And of course, there's bacon!
I find it hard to beat a quick-and-easy Jimmy John’s Billy Club sub in a tub for lunch. I can make it in minutes. Actually, I can devour it in minutes too! I just love the combination of fresh, crunchy lettuce, tomato, provolone, and of course meats. This salad was topped with roast beef and ham, two of my favorites.
It’s Easy. Super Easy.
Making a Jimmy John’s Billy Club sub in a tub is really easy. And I so love the end results. I use a combination of iceberg and green leaf lettuces. I chop them into bite-sized pieces but you could tear them instead. All that’s left to do is slice a few sandwich meats and some cheese. A little chopped tomato and I’m ready to eat.
The Finishing Touches
Oops! Not quite ready to eat yet! I always add a bit of salt and pepper. Well, I have an asterisk to that. If the sandwich meats I use are high in sodium, and they often are, I will skip the salt. But I never skip the pepper.
All I need is my favorite dressing and I’m good to go!
It’s sub in a tub week here! Woo hoo! It’s one of my favorite weeks, too. Every once in a while I go on a salad-for-lunch kick. No big ole subs for me. Just nice, fresh loaded salads. Now, this ain’t necessarily one of them fru-fru fancy light healthy salads. A guy has gotta eat. Work is hard. I work up an appetite. That’s why I go big when I make my Penn Station Turkey and Provolone sub in a tub. Heavy on the turkey. Heavy on the provolone. And yes, even heavy on the tomato. It’s all good. Just add my favorite dressing and I’m happy guy!
A Little Prep Goes A Long Way
To make things go smoothly when I am having sub in a tub week, I do as much preparing ahead of time as I can. That way when it comes time to make my lunch, such as this Penn Station Turkey and Provolone sub in a tub, I can have it put together in just minutes. I chop a combination of iceberg and green leaf lettuces and put them in a sealable tub with a paper towel to help keep them fresh. I use Roma tomatoes because they hold up well. So, I chop them too and place them into the fridge.
I could pre-cut my sandwich meats and cheese, but I like doing those the day I am having my salad. Who knows, I might change my mind from the day before about what I want on my salad. So I just wait. It’s not like they take that long to cut!
Ah, lunch time! No lunch humdrums here! Before work this morning I prepped my Subway Supreme Meats sub in a tub. In no time I had a delicious dish ready to roll. And no skimping on toppings, either. I can put as much or as a little as I want. Hey, it’s my tub after all!
A Little Prep Goes A Long Way
I usually have ‘salad weeks’. Yep, an entire week of salads. To make things go smoothly, I do as much preparing ahead of time as I can. That way when it comes time to make my lunch, such as this Subway Supreme Meats sub in a tub, I can have it put together in just minutes. I chop a combination of iceberg and green leaf lettuces and put them in a sealable tub with a paper towel to help keep them fresh. Onion is chopped and placed in a resealable container. I use Roma tomatoes because they hold up well. So, I chop them too and place them into the fridge.
I could pre-cut my sandwich meats and cheese, but I like doing those the day I am having my salad. Who knows, I might change my mind from the day before about what I want on my salad. So I just wait. It’s not like they take that long to cut!
I choose my dressing last minute. If I pick it too early I might second guess myself.
Finally, I get to enjoy a wonderfully fresh loaded salad for lunch!
Layer the sandwich meat slices and roll up like a cigar. Slice with a knife. Add to the lettuce. Note: If your meats are too thick to roll up, just slice them into bite-sized pieces instead.
Chop the pepperoni into bite-sized pieces. If using smaller pepperoni slices, just quarter them.
Slice the cheese and add to the lettuce along with the tomato and onion.
I was looking for a kinda Greek salad for my side dish the other day. By ‘kinda’ I mean I would make it with as many Greek-ish ingredients I could find in my fridge or pantry. And I wanted a kinda Greek dressing to go with it. So I made this American style creamy Greek dressing. Like my salad, it’s Greek-ish. You have your obligatory cucumber and feta. Good stuff. A few seasonings. Nice. And mayonnaise. Not sure how Greek that is (probably not at all), but it made for a good, cool cream dressing that hit the spot!
Fridge Time
You can actually enjoy this American style creamy Greek dressing right after you mix it. I like to put it into the fridge for a few hours or overnight first. The first time I serve it I always give it a stir and taste to see if it needs more salt. For me, this dressing needed a bit more than the recipe called for. I recommend tasting it to see if you feel the same way.
Smoooooooth
Feta isn’t a smooth-gettin’ cheese. You’re gonna have to have it spend some quality time in the food processor before you get it sorta creamy. Be patient. Or leave it a bit crumbly. It is feta after all.